September 4, 2012

Paul and the kiddos have gone back to school, that Fall crispness is creeping into the air, but I'm not ready to let go of summer yet. Apples and figs are making their debut at the market, but luckily for me, summer goodness is still the show stopper. Peaches and melons continue to be super tasty and tomatoes are heaven. The piles of heirloom beauties always stop me in my tracks, yet the sweetness and pure tomatoiness of Dry Farmed Early Girls make me swoon.

In Greece earlier this summer, we ate stuffed tomatoes whenever we could and I've been wanting to make them at home. We stuffed the Early Girls with an herby risotto and I had to share with you guys...

Slice of 1/4 off the bottom of each tomato, and set bottoms aside. Carefully scrape out tomato flesh into a medium mixing bowl and place the hollow tomato cups on a baking tray or dish.

Break up the tomato flesh with the back of a spoon. Mix in rice, parsley, garlic, and 4 tablespoons olive oil. Season generously with salt and pepper. Scoop rice/tomato mixture back into the tomato cups and cover them with the reserved tomato bottoms. Drizzle olive oil over the tomatoes.

Bake in the hot oven for 40-50 minutes or until rice is tender and cooked through.

52 comments:

Risotto sounds like the perfect stuffing for tomatoes! I'm especially intrigued to see that you're cooking the risotto in the tomatoes themselves, instead of cooking separately and then putting the stuffed tomatoes under the broiler.

Eileen, isn't that an interesting technique? Reading it in Canal House made me so curious to try it. The risotto got totally infused with the tomato flavor. A few of the top grains of rice were a bit crispy, but I didn't mind.

Funny, you should have this here...we've been making several different types of stuffed tomatoes that are just waiting for an appearance on the blog (before tomato season is over!). Your version looks delicious and is so pretty!~ Thanks for your comments about the college drop off. Sigh. I am not the clingy sort (honest!) but it is a definite adjustment to not have someone around who has been around for 18 years. I know I'll adjust because she sounds wonderful and independent on the phone and that is what any parents longs to hear!! Have a great week.

Sarah, I cannot imagine what it will feel like when my first kid leaves home (6 more years doesn't even seem that far off). I think I will feel pretty forlorn, but I will attempt a stoic attitude especially if he seems as happy as your daughter does. That's all we really want as parents right, independent and happy kids!

I often make a similar dish, but with some grated cheese in the rice mixture. This version looks delicious and gorgeous too and I'm gonna remember the idea of using risotto rice! Really love the red colors, exactly the last summer feeling...

You read my mind Erin! I have loads of tomatoes in the garden (hooray!) and while they are still green, I know some of them will be stuffed with rice and herbs and roasted til amazing perfection. Counting the days :)

I haven't made stuffed vegetables for years! My Mum always used to do them for us when we were kids and I used to love her 'spicy rice tomatoes'... You've reminded me that I need to make this kind of thing more often. Yum.

So glad I could jog your memories of stuffed tomatoes:) They are so classic and easy. I think you'd like the risotto too.What did your mom put in her stuffed tomatoes to make them spicy? I bet they were good!xxoo

Oh summer, so wonderful and lovely. I feel like it didn't even really start here, which is quite unfortunate given that we're already moving into fall. Fall is welcome by me, though, I'm so excited to pull out my down vests and sweaters. I've missed them:)

Jane, I'm late to making my own stuffed tomatoes too. Who knows why it took me so long!

In terms of scraping the flesh out without damaging the insides...a few tips.... First, make sure the tomatoes aren't too too soft. Second, if you happen to have a grapefruit spoon, it works really well for scraping out the innards.

As ready as I am for Fall to start, I'm not ready to let go of the summer cuisine just yet! The yummy light salads, ice creams... well, you know what I'm talking about. But this dish seams like a perfect transitional meal. Perfect for both seasons. I've been wanting to roast tomatoes with bread crumbs on top. But I might have to try this first. :)

These were pretty yummy, but the risotto was quite crunchy on top... not really in a bad way, but definitely not cooked all the way, and it was time to take them out- the tomato juice in the pan was burning... We used basil instead of parsley. -k